Apple and Carrot Muffins
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A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
4
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ingredients
- 1⁄4 cup walnuts, chopped
- 1 cup carrot, grated
- 1⁄2 cup apple, pealed and grated
- 1 cup all-purpose flour
- 1⁄2 cup sugar (or less)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄2 cup coconut
- 1 egg, beaten
- 1⁄3 cup canola oil
- 3⁄4 teaspoon vanilla
- 2 -4 tablespoons milk (if batter is too thick)
directions
- Pre-heat oven to 350°. Grease bottom and 1/4 up of muffin pan.
- In a medium bowl mix all the dry ingredients. Add the nuts, set aside.
- In a small bowl; mix the egg, oil and vanilla.
- Add egg mixture to the dry ingredients, along with the apple and carrot.
- Stir just until blended. If too thick, add a little milk.
- Bake on center rack for 20-25 minutes.
- Remove to cooling rack.
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RECIPE MADE WITH LOVE BY
@Diamondlil
Contributor
@Diamondlil
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"A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin."
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So delicious! I swapped 1/4 cup of brown sugar instead of 1/2 cup white, and 1/4 cup unsweetened applesauce for some of the oil. I love how the small pieces of apple get soft like apple pie when they bake. It felt good making muffins so loaded with veggies and relatively low in sugar, and the kids LOVED them.Reply
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Ooh these are yummy!! I left out the nuts b/c I don't care for nuts in my muffins. I did add some milk. I made 12 muffins but a few were small. Maybe add another grated carrot? Wonderfully moist & delicious. OH! I rebelled against the white flour & used rye flour that was staring me in the face. It worked wonderfully! I also used Splenda for baking. YUM! Thank you! Made for PAC Fall '07.Reply
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